Lemon Tartlets

Lemon Curd

• Remove zest from lemons with a lemon zester or fine grater (Use the yellow portion of the peel and avoid any of the bitter white portions.) Juice lemons (about a cup). Combine lemon juice and zest with sugar in a heavy 2-quart saucepan.
• Heat over medium heat until sugar is completely dissolved. Remove from heat and add butter, stirring until completely melted. Whisk in eggs.
• Cook mixture over medium heat, stirring constantly until mixture thickens and coats back of spoon. Pour mixture through fine-mesh strainer; discard peel.
• Chill curd before filling tarts.

Tart Shells

• Preheat oven to 350°F.
• Combine flour and sugar. Cut in cold butter until mixture resembles a coarse meal. Add egg and mix until evenly moistened.
• Divide mixture into small tart pans (twelve, 3-inch pans or six, 4½-inch pans). Press dough evenly over bottom and sides.
• Place tart pans on baking sheet and bake 20 minutes or until lightly browned.
• Let cool. Remove from pans, fill with chilled lemon curd, garnish with fresh fruit slices and serve.